european cheese melt

One of my husband’s main culinary roles in our family is choosing cheese and wine (I do buy cheese, but he chooses the special ones). My idea of cheese is still tainted by years spent eating plastic yellow spreads in the Philippines, and as for wine, I didn’t start drinking until I was well into my 20s.

A block of Grana Padano appeared in the fridge this past weekend after one of his shopping trips – it’s similar to Parmigiano Reggiano, but grainier and a bit stronger. For lunch I had the choice of salmon, smoked salmon, left over pasta, bread, cheese, corriander, capsicums and broccoli. I didn’t want to eat salmon again, and I didn’t have time to go shopping before a Skype call with my family.

Cheese melts are an easy, five-minute meal. To make it a bit more interesting, I caramelised some onions in olive oil and sprinkled some fresh thyme from our “garden” (or our pots on the balcony). The Grana Padano and thyme’s sharpness was nicely complimented by the sweetness of the onions. A quick, tasty and filling treat.